2-3 ea Kaffir leaves; lemon leaves 2-3 ea fresh coriander; leaves-cut up *sliced **Thai chili in oil Wash shrimp and drain thoughly. Put water in a large sauce pan. Bring to a boil over high heat. Add shrimp and cook for 10-15 minutes. Add remaining ingredients EXCEPT FOR LEMON JUICE AND CORIANDER LEAVES. Simmer on low heat 8-10 minutes longer. Add lemon juice into the soup. Sprinkle with fresh coriander before serving. Serve with rice. FROM: SOPIT MERRELL (HKRT62B)
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|Serving Size: 1 Serving (466g)|
|Recipe Makes: 4|
|Calories from Fat: 29 (14%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 255.4mg||79 %|
|Sodium 693.5mg||24 %|
|Potassium 512.6mg||13 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 5.5g|
|Protein 36g||51 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 205
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